Go Back
+ servings
Two plates of pesto and Mozzarella stuffed baked potatoes served with salad.

Pesto and Mozzarella Stuffed Baked Potatoes

Pesto and Mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 229kcal
Author Neil


  • 4 medium sweet potatoes for baking washed and dried
  • 4 teaspoon olive oil
  • Sea salt
  • Sacla Nduja Pesto
  • 125 g Mozzarella cheese ball* chopped into cubes


  • Preheat oven to 180C Fan and place a baking tray onto the middle shelf.
  • Rub each sweet potato with a teaspoon of the olive oil and some salt. Pierce the skin with a sharp knife in several places
  • Place the potatoes directly onto the top shelf, above the tray. The tray will catch any leaks.
  • In a small bowl mix together the pesto and mozzarella.
  • Bake the potatoes for 1 hour or until soft then remove from the oven. Cut a cross in the top of the potatoes and break them open. Fluff up the inside with a fork and fill with the pesto mixture.
  • Serve immediately with a green salad.


*I use a reduced fat "lighter" Mozzarella cheese ball in my recipe and calculation of the nutrition facts.


Calories: 229kcal | Carbohydrates: 26g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 93mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18445IU | Vitamin C: 3.1mg | Calcium: 151mg | Iron: 0.8mg